1. Continuous cheesemaking by the Hutin-Stenne Paracurd process;Anonymous;Dairy Industr.,1967
2. The action of rennet on chilled milk as a method for the continuous production of cheese curd;Arentzen,1962
3. Factors affecting the firmness of the coagulum and butter fat content of whey;Balaeva;Trud. Erevan.,1960
4. Continuous curd making;Berridge;J. Soc. Dairy Technol.,1968
5. The use of high-temperature short-time scalding in continuous curd-making;Berridge;J. Dairy Res.,1969